This should have been cheese number 28 or 29 because I made it several weeks ago and forgot to document it here. I did capture the recipe on the Wiki Site.

Anyway, it is in the fridge downstairs at about 50°F and about 80% humidity, along side the Gouda and the recipe of my own accidental making. I’m going to let it age for 4-6 months. (Yeah, sure.)

We cut into this cheese a couple of weeks ago. You can eat this cheese at almost any time. We waited long enough that it is a good table cheese, still somewhat soft and moist and not ready for grating. It is very good.

Photos of the Montasio, not much to look at….